I have a soft spot for sauces that taste of sunshine but are still simple to make. Xipister Etxekoa Basque Sauce, I really love it […]
Xipister Etxekoa Basque Sauce: The improved traditional recipe Read more »
I have a weakness for rustic breads, the kind that smell of grain, that slice firmly and don't crumble as soon as you put them down […]
Homemade lumberjack bread: my rustic whole-grain recipe Read more »
Portuguese-style pumpkin jam is the kind of recipe that surprised me the first time: you expect something like […]
Portuguese-style pumpkin jam: my recipe with lemon and cinnamon Read more »
I have a weakness for anything with that slightly "foresty" chestnut flavor. This chestnut syrup, I put it […]
Chestnut syrup: the recipe that elevates all your desserts! Read more »
For a long time, I thought that an egg-free aioli sauce would inevitably be a rather disappointing "Plan B." And then I (re)tested the version with milk, the one […]
I really adopted this Reblochon sauce the day I wanted to recreate, at home, that "mountain" feel you get on your plate when […]
Reblochon sauce: a meltingly smooth Savoyard recipe Read more »
This yeast-free bread is something I've adopted for days when I crave homemade bread but have zero patience for it to rise. Here, we […]
Yeast-free bread: my quick and easy yogurt recipe Read more »
The first time I prepared a spit-roasted pig "properly," I understood that everything hinges on what happens even before lighting the fire […]
Marinade for spit-roasted pork: my simple recipe for flavorful grilled meat Read more »
In short ✓ Saffron risotto alla milanese is the traditional accompaniment to osso buco in Lombard cuisine — it's the benchmark pairing. ✓ […]
The first time I tried to recreate Charmelcia Sauce (Bistro Regent style), I mainly wanted to recapture that "bar sauce" feel: brown, […]
Charmelcia Sauce (Bistro Regent style): the creamy recipe Read more »
I spent a long time trying to accurately recreate the sauce from Quick's Giant burger: the one that's creamy, slightly sweet, slightly […]
I have a particular fondness for braised endives. The first time I truly understood their appeal was one winter evening at a friend's house: […]
Braised endives: my sweet and slightly bitter recipe Read more »
I have a weakness for citrus jams with character, the kind that smell of cooking when they're simmering in the pan. Citron (and […]
Citron or Buddha's Hand Jam: a recipe full of character! Read more »
I make this wild garlic mustard as soon as I have a nice bunch of leaves on hand (fresh or even already washed and […]
I discovered myrtle jam while enjoying very "maquis" breakfasts: a spoonful on buttered toast, and that was all […]
I have a weakness for spelt bread: its slightly nutty aroma, its more delicate crumb compared to modern wheat, and its […]
Small spelt bread with natural sourdough: the rustic recipe Read more »
Anchovy cream is my go-to when I want an appetizer with character without spending hours in the kitchen. I discovered it at […]
I have a weakness for old-fashioned brown sauces, the kind that transform a simple piece of meat into a true brasserie dish. Brazil Sauce, for example…
I have a particular fondness for truffle cream, because it's the kind of dish that looks like something from a "fine dining" restaurant, but in reality, […]
I adopted green bagnette sauce the day I realized that a "simple" sauce could do all the work at the table. A […]
Like many others, I discovered violet jelly on a slice of lightly buttered toast, with its very sweet floral aroma reminiscent of […]
I adopted Creole sauce a bit like you adopt a good summer playlist: you put it on the table once, and […]
I developed this spread recipe inspired by an idea I love from Cyril Lignac: going straight to the flavor, without any shortcuts. […]
Easy & delicious spread recipe, Cyril Lignac style Read more »
I have a weakness for wild garlic: that mild, almost herbaceous garlic scent that adds character without overpowering the other flavors. The first […]
I have a particular fondness for apple caramel: it's the kind of simple thing that nonetheless has an immediate "wow" factor. I […]
Saffron syrup is the kind of simple little thing that instantly transforms a dessert. I really adopted it the day I […]
Rosemary jelly is the little jar that makes all the difference on a cheese board or alongside a cold roast. I've adopted it […]
I created this open-faced sandwich at a spring market where the stalls were overflowing with fresh broad beans and bunches of watercress. The idea came to me while […]
Fresh broad bean tartine with watercress and radish Read more »
Making gluten-free bread at home is no longer a challenge! After testing dozens of gluten-free bread recipes, I'm sharing […]
My recipe for a soft and foolproof gluten-free bread! Read more »
